Summer starts early in Georgia. It’s still April and our temps this week will reach the 90s. As the temperatures climb the idea of having my oven and stove on for a few hours is not ideal. The blog posts includes two variations of no (or low) cook meal prep ideas.
Vegetarian No Cook Meal Prep Option 1
- 2 tablespoons Hummus
- 100 grams of celery
- 50 grams of strawberries
- 21 grams of Vermont White Cheddar Cheese (Private Selection Brand)
- 1 ounce whole natural almonds
Serving Size: One Meal; Calories: 366; Protein: 16g; Carbohydrates: 22g
Vegetarian Low Cook Meal Prep Option 2
- 1 large hard boiled egg
- 3 ounces of carrot
- 100 grams of honeydew melon
- 21 grams of mild cheddar cheese
- 15 grams of roasted soynuts
Serving Size: One Meal; Calories: 379; Protein: 24g; Carbohydrates: 26g
To pack my lunch for the day I add a container, a sparkling water, a greek yogurt (for snack) and make sure I take my protein shake. Meal prepping helps me stay on track nutrition wise and speeds up my morning routine.
Day 2 of the 21 Day Fix was delicious! One of the things I’m most enjoying right now is my break and being able to cook breakfast. When Christmas break is over I’ll have to change it up.
Breakfast was 1/2 banana, sautéed sweet onions (with 1/2 tsp coconut oil) and an egg over medium. Easy and delicious. 💜💚 1/2 ❤️
For lunch I made a stir fry. It had carrots, broccoli, onions and zuchinni. I cooked it with 1/2 tsp coconut oil, Bragg’s Amino Acids, garlic. I also scrambled in an egg. 💚 1/2 ❤️
The snack I had today was my favorite way of having Shakeology so far. I mixed 1/2 frozen banana with a scoop of Shakeology and a tiny bit of unsweetened almond milk. I blended it for a few and it was awesome. ❤️💜
Dinner was my favorite of all my meals today. My husband and I have a tradition of having a Taco Tuesday. I saved my yellows so I could have four tacos. I used chipotle black bean crumbles, cheese and lettuce. The only thing missing was my lime. I didn’t know I was out 😦 💛💛❤️❤️💙💚
I’m still missing at tsp so peanut butter it will be and a few nuts for my orange.
Since I’ve gotten married and started my new job I’ve gotten a little “happy weight.” I’ve kind of flirted with the idea of 21 Day Fix and finally took the plunge. I liked it so much that I decided to become a coach! I’m doing a new round of 21 Day Fix and I’m posting it all here to hopefully help motivate others and keep myself accountable.
So, here is a rundown of my food today. I’m in the 1200 bracket so I get four reds (❤️❤️❤️❤️) three greens (💚💚💚) three purples (💜💜💜) two yellows (💛💛) a blue (💙) an orange (🔶) and 2 tsp.
Breakfast: two egg omelette with spinach and strawberries (not pictured but also black coffee) ❤️💚💜
Snack: Shakeology (❤️) I knew I would be running errands so I scooped my Shakeology into my cup and went on my merry way. I stopped by Starbucks for an iced coffee to mix with it.
Lunch: broccoli slaw mixed with tomato sauce and meatless crumbles 💚💜❤️
Dinner: I saved my yellows for girls night. I had a wine spritzer, whole grain crackers, broccoli,fruit and Greek yogurt dips (one for veggie made with tastefully simple spinach/herb seasoning and one for fruit made with peanut butter, cinnamon and stevia) and smoked Gouda and dill havarti cheese cubes 💛💛💚💜❤️💙🔶
It’s been a while since I posted and a lot has changed. This summer I married my best friend and I graduated college.
Together we are focusing on a healthy lifestyle that we can stick to. A lot of my recipes will include ways to include meat because that’s how I cook now. I’m still vegetarian but Ashton isn’t.
So, here we are.
This post is going to be a little different than what I usually post because this is a fitness blog – and I didn’t seem to think that faith and fitness really had much to do with one another aside from the fact that both are important to me.
Sometimes it can seem like there is a disconnect between living a fit life and being a dedicated follower of Christ. In church we talk about a pure mind and heart – but what about a strong body?
Recently, I have been giving a lot of though to fitness and its place in a Christ centered life. Physical fitness is something glossed over by the modern church. I cannot recall hearing any sermons on fitness (sorry Reese if you did and I forgot!) I know that gluttony is a sin but that’s really all the thought I’d ever given it. Until I had a fill in instructor at yoga who ended our class in prayer. She thanked Jesus for giving us capable bodies – so I went home thinking about faith and fitness.
Then it dawned on me — our bodies were bought with a PRICE. A big price – Jesus’s life. In his letters to Corinth, Paul states the following,
Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies. 1 Corinthians 6:19-20
My body is a holy temple – should I fill my temple with trash? Should I let my temple fall apart from neglect? No. As a christian, I need to take care of the body that I have been so blessed to be given. I need to honor God by taking care of the body that he sacrificed his only son for.
So, where do I go from here? I recognize that my fitness is a healthy, vital part of a Christ centered life and I need to make time for it just as a make time for God.
This past weekend I was in a wedding. For those of you of you haven’t been in a wedding, even if it isn’t yours it is still a lot of work. However, even with all the work it is an honor to stand beside your friend as the they make one of the biggest decisions of their life.
All the bridesmaids woke up bright and early to get ready. I knew that I would be hungry (and everyone else) so I made breakfast. I like to call this summer quiche because it uses fresh summer herbs and vegetables (there are tons of gardens.) Rather than make a huge quiche, I made crust less muffin size quiche.
1 cup chopped onion
1 cup chopped squash
1/2 cup chopped tomato
1 tsp fresh basil
2 shakes dried oregano
1 tsp minced garlic
Olive oil spray
***optional low fat cheese
1. Preheat oven to 350.
2. While oven is preheating, chop all vegetables.
3. Break all eggs into bowl and mix well.
4. Slowly mix in all ingredients.
5. Spray muffin pan with olive oil nonstick spray.
6. Bake for 20-30 minutes.
***I topped ours with a little bit of low fat mozzarella. Without the mozzarella nutrition facts are : (per 1) 80 calories, 4.1 grams of fat, 4.9 carbs, 5.4 grams of protein.
I also made pigs in a blanket at that is my giant coffee.
I knew that I would be busy and unable to eat lunch, so I brought a snack box. This Go Picnic boxes are pretty fantastic. They are all natural and the one I had was also vegan, kosher and gluten free. I just pulled a snack out every once in a while.
Here is the beautiful bride and the bridal party. Excuse my weird arms:
Sometimes you have the best intentions and things don’t happen like you hope for. I really had planned on putting more content and quality content at that on here. Then life happened.
My laptop cord broke, I went out of town, went out of town again and now I’m here. Using an iPhone and iPad to keep this blog going. But I’m committing to posting more often. My story keeps going and so do I.
I recently went to Iowa. It was a little stressful. I forgot what it’s like to be dependent on others. For food, transportation, COFFEE.
So, here a few picture highlights:
Only in Iowa do you find a giant statue of corn. I saw two. TWO.
Delicious coffee from a local cafe called Red Bar Coffee. They focus on small batch coffee.
I made this delicious dinner for my family on one of the few nights we ate at home. Baked Eggplant Parmesan over spinach and spaghetti squash.
Breakfast at one of my all time favorite places for breakfast – Cracker Barrel!
I had eggs with whole wheat sourdough and fresh fruit.